Soljanka – After Rainer Sass

Cut kassler and sausages into bite-sized pieces, peel and seed tomatoes and cut flesh into cubes. Cut onions and cucumbers into cubes. Sauté meat and sausages in vegetable or sunflower oil or other vegetable oil, add onions and peppers, mix everything together well. Pour clear soup and add cucumbers, tomato pulp and cucumber broth.

Mixture for clear soup of choice at least 2 l, season with salt, pepper and paradeis pulp. If you want it to be a little more sour, add a little more lemon juice or cucumber juice.

Simmer for 20-25 minutes with the lid open – then serve on plates with a dollop of sour whipped cream and a slice of lemon.

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